{"created":"2023-07-25T08:08:37.775729+00:00","id":8066,"links":{},"metadata":{"_buckets":{"deposit":"61b62ff5-17bf-4735-8970-bd01041060ae"},"_deposit":{"created_by":3,"id":"8066","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8066"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00008066","sets":["228:262:4845"]},"author_link":["104039","104037","104038"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes of Oil Contained in Dried Fish Muscle I : The Effect of Packaging on the Changes of Oil"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"カンセイヒン ニ フクマレル ユシ ノ ヘンカ ニツイテ I : ホウソウ ガ ユシ ノ ヘンカ ニ オヨボス エイキョウ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"13","bibliographicPageStart":"7","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1963-10-06"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Sun-dried horse-mackerel or mackerel muscle slices were vacuum-packed or packed together with air or nitrogen gas in cellophane polyethylen bags, and stored at 5-12°C. The changes of oil contained in fish muscles during the period of drying of the muscles and storage of the dried muscles were studied by organoleptic test and measuring 2-thiobarbituric acid (TBA) value and peroxide value (POV). Both TBA value and POV increased through the period of drying, but decreased through the period of storage in the bag. Among the types of packaging, there was no clear defference in the effect on the changes of the oil in dried fish muscle. Both TBA value and POV, however, of fish oil which was packed under vacuum or packed together with air in the bag, increased through the period of storage. The values of the vacuum-packed oil were lower than those of the oil packed together with air. This shows that vacuum packaging is effective in retarding the changes of the oil.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オオヤマ, シゲノブ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OYAMA, Shigenobu"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"667","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大山, 重信"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v12n1_p7-13.pdf","filesize":[{"value":"3.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v12n1_p7-13.pdf","url":"https://ir.kagoshima-u.ac.jp/record/8066/files/AN00040498_v12n1_p7-13.pdf"},"version_id":"baee15ab-e320-462b-8744-ea691d28ef65"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"乾製品に含まれる油脂の変化について I : 包装が油脂の変化に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乾製品に含まれる油脂の変化について I : 包装が油脂の変化に及ぼす影響"}]},"item_type_id":"7","owner":"3","path":["40","4845"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-24"},"publish_date":"2015-06-24","publish_status":"0","recid":"8066","relation_version_is_last":true,"title":["乾製品に含まれる油脂の変化について I : 包装が油脂の変化に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:44:33.089269+00:00"}